# What You Need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1 cup unsalted butter, cold and cubed
05 - 6 to 8 tablespoons ice water
→ Apple Filling
06 - 6 to 7 medium apples (mix of Granny Smith and Honeycrisp preferred)
07 - 3/4 cup granulated sugar
08 - 1/4 cup packed light brown sugar
09 - 1 1/2 teaspoons ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon salt
12 - 2 tablespoons all-purpose flour
13 - 1 tablespoon lemon juice
14 - 2 tablespoons unsalted butter, cut into small pieces
→ Assembly
15 - 1 egg, beaten
16 - 1 tablespoon milk
17 - 1 tablespoon coarse sugar (optional)
# Step-by-step guide:
01 - In a large bowl, whisk together flour, salt, and sugar. Incorporate cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Gradually add ice water, stirring just until dough begins to form. Divide dough into two disks, wrap in plastic, and refrigerate for at least one hour.
02 - Peel, core, and slice apples into 1/4-inch thick pieces. In a large bowl, combine apples with granulated sugar, brown sugar, cinnamon, nutmeg, salt, flour, and lemon juice. Toss gently to mix and set aside.
03 - Preheat oven to 400°F. On a lightly floured surface, roll out one dough disk to fit a 9-inch pie dish. Gently transfer crust to dish. Fill with the apple mixture, mounding slightly in the center, and dot with butter pieces. Roll out second dough disk and cover filling. Trim excess dough, seal and crimp edges, and cut slits in top crust to allow steam to escape.
04 - Whisk egg and milk; brush mixture over top crust. Sprinkle with coarse sugar if desired. Bake pie on lower oven rack for 45 to 55 minutes until crust is golden and filling bubbles. If edges brown too quickly, cover with foil.
05 - Allow pie to cool on wire rack for at least two hours before slicing. Serve warm or at room temperature, optionally accompanied by vanilla ice cream.
